Pickled salmon

Today we have prepared this recipe of Martín Berasategui, our favorite cook, which is very simple and delicious.

Ingredients for 2 servings:
- 2 loins of fresh salmon 
- 1 tablespoon of fat salt
- 1/2 tablespoon of ground black pepper
- 2 bay leaves
- 1/2 tablespoon of chopped parsley
- 1/2 tablespoon of dried thyme
- 1 tablespoon of sweet paprika
- 1/2 liter of olive oil
- 1/4 liter of wine vinegar

Recipe:
- Cut the salmon in dices of about 3 cm.
- Introduce them in a large casserole, so that the largest number of pieces is left in the base of the same.
- Add salt, pepper, bay leaf, parsley, thyme and paprika.
- Remove the dice of salmon with the hand so that all the spices are mixed well and impregnated all the pieces equally.
- Pour the oil and vinegar over the salmon dices.
- Heat it over very low heat so that the dices do not stick to the casserole.
- When it starts to give the first boils in the whole casserole, remove from the fire and leave the salmon in its own juice for a while.
- Once tempered, drain the salmon dices and fill with a little of the pickled juice.

*Cook trick: you can save the juice of the cooking that you have left in the fridge to re-pickled the salmon another day.

Bon appétit!